Coming from a culturally diverse background, the Trinidadian-born, Edmonton-raised Toronto chef is no stranger to combining diverse flavours to new and exciting signature dishes. While his earliest influences are his family’s Chinese and Caribbean specialties, Roger has also trained under Japanese, Chinese, French, and Swiss German chefs.

This history has helped him to create distinctive menu items with a “twist”—the Fried Chicken for example, begins with a classic Southern fried chicken recipe, with some Japanese spices added, and then a bit of Thai flavour, creating quite a culinary adventure for travellers.